Coconut Shrimp
/This is another popular Asian appetizer, which I bake in the oven rather than fry, producing a lighter result. Serve it with the same salad mixture and dressing used for the summer rolls, as a superb appetizer or with the Cantonese Dressing for dipping.
Ingredients
- 1 teaspoon Asian chili sauce
- 2 teaspoons soy sauce
- ½ teaspoon sugar
- 1 tablespoon rice vinegar
- 2 tablespoons vegetable oil
- 12 large shrimp, peeled
- 1 egg, beaten
- ½ cup panko
- ½ cup unsweetened grated coconut
Method
Preheat oven to 450 F.
Combine chili sauce, soy sauce, sugar, rice vinegar and vegetable oil in a bowl. Toss with shrimp and leave to marinate for 15 minutes. Drain and toss shrimp with beaten egg.
Combine panko and grated coconut. Roll shrimp in panko mixture and place on a well-oiled baking sheet. Bake for 5 to 7 minutes, turning once, or until coating is crisp and shrimp are just cooked through. (Alternatively, shallow fry in a skillet on medium-high heat for 2 minutes per side). Serves 4.